Cashew and ginger chicken curry
This Balinese-style chicken curry recipe by Nici Wickes is packed with fragrant lemongrass, tumeric, ginger and chilli... and tastes divine!
- 1 medium onion, roughly chopped
- 3 cloves garlic, peeled
- 2 mild red chillies, de-seeded
- 1/4 cup cashew nuts
- 1 tsp dried turmeric
- 3 tbsp lemon juice
- 1 tbsp dark soy sauce
- 2 tbsp palm sugar, grated (or 1 tbsp brown sugar)
- 1 tbsp fresh ginger, grated
- 1 tbsp peanut oil
- 1 lemongrass stalk, smashed
- 1/2 cup water
- 1/2 cup coconut milk
- 2-4 pieces of chicken, bone in
- salt, to season
- coriander leaves, to garnish
- ½ sliced telegraph cucumber, 1 tsp sesame seeds and steamed rice, to serve
- Put the onion, garlic, chilies, cashew nuts, turmeric, lemon juice, soy sauce, sugar and ginger in a food processor or mortar and pestle. Blend into a paste.
- Heat the oil in a wok or heavy-based pot and add the spice paste. Fry, stirring to prevent sticking, for 4-5 minutes to let the flavours develop and the sugar caramelise.
- Add the lemongrass stalk and chicken pieces, then cook for 15 minutes.
- Add the water and coconut milk. Reduce the heat to low and simmer, uncovered, for 30 minutes, stirring occasionally, or until chicken is tender and the sauce has thickened. Taste for seasoning and add more salt or lemon juice to taste.
- Garnish with coriander and serve with cucumber sprinkled with sesame seeds and rice.